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Jamie says: "Sweet potato, chickpeas and greens are the best of mates and work together in beautiful harmony in this speedy veg curry. Chickpeas are a brilliant, inexpensive, plant-based protein – they bring a creamy heartiness to this dish, and will satisfy veggies and meat eaters alike." See method
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Drizzle 1 tbsp olive oil into a large, wide, shallow pan on a high heat. Add the onion and sweet potato and cook for 5 mins, then stir in the curry paste and cook for 10 mins, scraping up any sticky bits from the base of the pan.
Add the chickpeas, juice and all, and mash a few with a fork. Scrunch in the tomatoes and add 1 tin’s worth of water. Bring to the boil, then turn the heat down and simmer for 15 mins until thickened.
Push the curry to one side of the pan. Add the spring greens, then cover and simmer for 5 mins until wilted.
Stir half the greens through the curry, then divide the curry and remaining greens between warm plates and serve with rice or warm naans, a dollop of yogurt and mango chutney, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Jamie Oliver recipes
Recipe image photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Richard ClatworthyJamie image photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Chris Terry
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